Bye bye L.I. Hello Atlanta.

May 21, 2010

Life in the Fast Lane

Somebody with a tremendous sense of self importance sprayed this on a slab of Fifth Avenue at 22nd Street. It's been removed, but not without comment from Mayor Bloomberg.

Let's be honest. New Yorkers love their city and love themselves in an outsized way. New Yorkers will tell you they have the BEST bagels, water, pizza, baseball teams, restaurants, whatever . . . fill in the blank. It comes off as ego and narcissism to an outsider, but it's really unbridled enthusiasm. I miss it. And no matter how arrogant and self-important New Yorkers seem, stop one on the street and ask for directions, or an opinion on the "best" of something, and they'll practically walk you there like a salesperson at Home Depot.

Sure, the idea of a "tourist lane" is a little over the top, but God love New Yorkers for their fierce and fanatical love of their city. And God bless the tourists for giving New Yorkers jobs, cash and confirmation that they really do live in the greatest city on earth.

Hilary Thayer Hamann: Anthropology of an American Girl: A NovelWell, I finished it. And I liked it alot. But then, I love books about bourgeois life where nothing much happens. The writing is sharp and evocative. The story is, I dunno, familiar? Most interesting is the story of how this book went from a self-published effort to a mainstream book. Kudos to HTH.

What I'm Cooking

Cheap Ceviche

This is almost a mock ceviche because it's made with junk fish (tilapia) and surimi, the tofu of fish. However, with the right amounts of lime juice, cilantro, onion and hot sauce, even cheap fish makes a fabulous ceviche. I chopped up a 1/2 pound of tilapia and combined it with 2 packages of chunked surimi. Marinate in juice of 5 limes, 1/2 red onion chopped fine, and one head of cilantro chopped fine. Add a healthy squirt of Sriracha sauce and refrigerate.

Just outstanding on everything. Take a container of Greek style yogurt (no-fat, low -fat, doesn't matter). Grate 2-3 thin skinned middle eastern cukes on a box grater and squeeze out all the water. Mince 3 cloves of garlic VERY fine. Stir cucumber and garlic into yogurt, add a splash of olive oil and a grind of black pepper. Dunk in vegetable of your choice, slather on spanakopitas, etc.

Polenta

Apparently the par-boiled polenta I'm using is considered ca-ca by serious cooks. I've found it to be utterly delicious, especially smothered with sauteed portobello mushrooms. I will give plain old yellow cornmeal polenta a try after Thanksgiving.

Hangar Steak

Grilled in a cast iron pan in the oven, on broil. Remarkably tender and so quick. Salt, pepper and smoked paprika for seasoning.

Brussels Sprouts + Corn

A smashing combination -- the bitter tang of the Brussels Sprouts with the sweetness of corn. Saute with olive oil, salt and pepper. C'est tout!

Stuffed Cabbage

My favorite recipe From the NY Times Jewish Cookbook, made with fresh cranberries and canned cranberry sauce. Total yum.